It can often take several attempts to achieve the best results but usually, they'll taste great whatever they look like. Be patient you'll have to remember that with macarons its 50% presentation and countless hours of research before I was happy with my homemade macarons. The macaron is definitely 50% presentation and 50% bake. Hold tight! Macarons are not completely impossible and it may not be that your recipe is letting you down it depends greatly on the process of folding the dry mixture into the egg whites and the accuracy of the oven temperature. You can gather up numerous recipes online but if you are struggling or just starting out these tips will help you out...

1. Use aged egg whites

eggs whites in a glass bowl By doing this you de-hydrate them, its results in a harder, stronger meringue. Place your egg whites in a plastic non-porous bowl and cover it in cling film, poke some holes in the cling film and using a toothpick. Put the bowl in the fridge for three days. Take them out after three days and let them get back to room temperature before using them.

2. Get a mat

Try your best to source a Moule Macaron, a silicon mat created specifically for making macarons. You can get a good one from Lakeland, but check out some others. If you can't get a mat, you can use a little trick, draw a template onto greaseproof paper. The great thing about the mat is that the indentations assist you in creating the perfect shape.

3. Get Gel-y!

rdc-progel-patchwork-image
It's best to use a paste or a gel colour as it can really change the texture of your macarons. Try to add the colour in while whipping the meringue. Never be scared to go a little overboard, when incorporating the almond meal mixture it moderately decreases the strength of the colour. Try Rainbow Dust Pro Gels.

4. Weigh, Weigh, Weigh!

Always weigh your ingredients using a precision scale. Being accurate is crucial! Sadly a little too much or too little can be the deal-breaker between success and failure.